Snow Goose Breast Recipe

Snow Geese are a common sight in Nebraska late winter/early spring.  Millions of them migrate through the state on their way to someplace else.  In some areas of the state, hunting without a bag limit is allowed to control their increasing numbers.  Maybe that’s why Snow Geese are not a popular wild game food here in Nebraska, but they are delicious!  Snow Goose meat is a dark red meat similar to duck.  I cook it almost like a steak, with steak seasonings and medium-rare.  Here’s my recipe:

Snow Goose Breast

Ingredients:

4-6 Snow Goose Breasts (skinned, cleaned and checked for shot)

2 t. Steak or All-purpose seasoning. (or blend your own onion powder, garlic powder, salt and pepper)

2 T Olive Oil

2 T Duck Fat or cooking oil

Instructions:

Preheat oven to 400^◦ Fahrenheit.

Trim any remaining fat and silver skin or connective tissue from the breasts. Tenderize the breasts by pounding them with a meat mallet or a rolling pin to break down the tissue. Then place in a large bowl or Ziploc bag.  Add olive oil and seasoning and toss to coat each piece evenly.  Allow to marinate in the seasoning for 15-20 minutes.

Heat the duck fat in a cast iron or oven-safe skillet until hot.  Place the breasts in the hot pan and sear both sides until browned.  Place the pan in the preheated oven for 8-10 minutes.  Carefully remove pan from the oven.  Place the goose breasts on a cutting board and allow to rest covered with foil for 5-10 minutes.  Breasts will be about medium rare.  Increase or reduce oven time according to your preference for more or less rare meat. (Always use caution with undercooking wild game.)

Slice and serve!

If you try this recipe, please let me know in the comments, or on my Susan by a Thread Facebook page.  you may also like my Snow Goose Tenderloins Recipe.

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